Stuffed pasta shells
View original ↗
An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (8)

Stuffed pasta shells

NUTRITION · PER SERVING65M COOK
CAL 27%·PRO 45%
CARBS 65G48% OF CAL
9G FIBER45G OTHER11G TOTAL SUGAR
FAT 20G34% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Large pasta shells stuffed with creamy ricotta and spinach, baked in a classic tomato sauce and topped with melted mozzarella. It's an elegant, comforting Italian pasta bake.

mainitalianpastavegetarian
View the full recipe on An Italian in my Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1-2 cloves garlic minced
  • ½ medium onion finely chopped (optional)
  • ½ medium carrot chopped small
  • ½ medium celery stalk chopped small
  • 2½ cups tomato puree (passata)
  • 1-1½ cups water
  • ½ teaspoon salt
  • ½-1 teaspoon basil ground or 4-5 fresh basil leaves chopped
  • ½-1 teaspoon oregano ground
  • 24 large pasta shells
  • 1 cup ricotta (if ricotta is watery drain in a sieve for about 30-60 minutes)
  • 4½-5 cups fresh spinach (½ cup cooked)
  • ¼ cup + 2 tablespoons freshly grated parmesan cheese ((40 grams total))
  • 1 large egg
  • 1 pinch salt
  • 1 pinch nutmeg (optional)
  • 2-3 tablespoons freshly grated Parmesan cheese or mozzarella if preferred
PREP
15M
SODIUM
1111MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.